Jan 11
22
Ray’s Earthy Chicken Chunk Soup
Ingredients :
- (12) cups chicken broth
- (1) package of chicken tenderloins
- (1) package of asparagus tips
- (1) 15oz can of diced tomatoes
- (1) can corn
- (2) onions
- (1) bag baby spinach leaves
- Rosemary, sage, emeril, and Italian seasonings
Today I made Ray’s Earthy Chicken Chunk Soup. I started by getting the chicken onto the grill so it could be cooked while I was working on the rest of the steps. After getting the chicken started I cut up the two onions into chunks and sauteed them with the asparagus and a little emeril seasoning. While those were doing their thing I got out my big cast iron pot and poured in the chicken broth. I opened and strained both the corn and tomatoes and dumped them into the pot. Don’t forget to check your chicken once in a while! After flipping the chicken on the grill I took the onions and asparagus out of their pan and added them to the soup too. Let that all sit on low-med heat while the chicken finishes grilling. The chicken should grill fast if you get the tenders instead of the chicken breasts. When your chicken is ready cut it into chunks and add it to the soup. Add a healthy dose of the seasonings and let it cook for 30 or so minutes. Taste it once in a while to make sure there are enough seasonings. Add some baby spinach leaves into the pot a couple minutes before serving. Enjoy!
